This celebrates spring with vibrancy and spunk and packs a hearty punch. It brings together assorted spring greens, peas, pea shoots, sprouts, and french green lentils with pan-seared salmon and a horseradish dressing. Take heed, this salad has a delicious, but fierce, bite to it from that horseradish. It can be prepared and packed ahead of time, making for a great weekday lunch option. —Chase the Flavors
assorted greens (I used baby kale and spinach)
flat leaf parsley, chopped
french green lentils (1/2 cup dried lentils)
Boil peas for 3 minutes, strain, then set aside to cool.
To cook the lentils, place 1/2 cup of dried lentils in a medium saucepan. Cover with cold water, bring to a boil and boil for 2-3 minutes. Strain and rinse the lentils and the pan thoroughly. Return the lentils to the saucepan and cover with 2 cups of water. Bring to a boil, then lower to a simmer and cook until tender, about 20 minutes. Strain any excess water, then set aside to cool.
Arrange salad components (greens, peas, pea shoots, sprouts, parsley, and lentils) in two separate bowls.
For the salmon, heat olive oil over medium-low heat in a skillet. Season both sides of the salmon filets with salt and pepper. Drop the filets onto the hot skillet, skin-side up. Cook for 3 minutes until browned, flip with a spatula, then cook an additional 2 minutes until cooked through. Let cool slightly before serving.
For the horseradish dressing, combine yogurt, lemon zest, lemon juice, grated horseradish, and salt in a small bowl. Use more or less horseradish as desired. Stir until smooth.
Top the salads with salmon filets and as much dressing as you prefer. Refrigerate leftover dressing for up to 2-3 days.